polygonum_on_google wrote in
:


For speed and simplicity, you can get away with rolling a whole
chipolata in a rasher. Then cutting into two or three. If packed
reasonably tightly they will stay together.

Try the pinch, twist & snip then you'll never have an open end.

I also now use a baking paper to line the tin. Means you don't lose so
much browned matter stuck to the tin.

Stopped using the oven and tray a while back, grilled on skewers is my
thing now, cooks more quickly, all done in advance then warmed thro on the
day.

Skewers are the dual pronged ones that either Lidl or Adli do every now and
again, perfect for cooking stuff that needs to be turned but might spin on
a single skewer.